Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 6 gal | 60 min | 113.0 IBUs | 6.1 SRM | 1.069 | 1.014 | 7.3 % |
| Actuals | 1.046 | 1.01 | 4.7 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| American IPA | 21 A | 1.056 - 1.07 | 1.008 - 1.014 | 40 - 70 | 6 - 14 | 2.4 - 2.9 | 5.5 - 7.5 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Rice Hulls | 1 lbs | 5.71 |
| Pale Malt (2 Row) US | 8 lbs | 45.71 |
| Wheat Malt, Ger | 5 lbs | 28.57 |
| Oats, Flaked | 3 lbs | 17.14 |
| Caramel/Crystal Malt - 40L | 8 oz | 2.86 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Centennial | 0.75 oz | 60 min | Boil | Pellet | 10 |
| Citra | 4 oz | 30 min | Aroma | Pellet | 12 |
| Mosaic | 3 oz | 30 min | Aroma | Pellet | 11.6 |
| Citra | 4 oz | 6 days | Dry Hop | Pellet | 12 |
| Mosaic | 4 oz | 6 days | Dry Hop | Pellet | 11.6 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Yeast Nutrient | 6.00 tsp | 5 min | Boil | Other |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| London Ale III (1318) | Wyeast Labs | 73% | 64°F - 74°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 148°F | 75 min |
Notes
| Water Profile: Motown water using water filter 8g Gypsum added to Mash, 4.3 g Calcium Chloride added to Mash 7g Gypsum added to Sparge, 3.6 g Calcium chloride added to Sparge, 1 mL Citric Acid added to Sparge Whirlpool Hops: Let kettle temp fall to 200 degrees then add Citra & Mosaic additions and whirlpool 30 mins. Temp fell to 165 degrees by the end of the 30 mins. Dry Hopping / Fermentation Schedule: Added all dry hopped hops directly to fermenter within first 24 hrs (during active fermentation). Left for 6 days Cold crashed, and racked to keg |
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